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Deconstructed Pesto Couscous Salad Photo

Deconstructed Pesto Couscous Salad Recipe

Lindsay Landis
Deconstructed Pesto Couscous Salad makes a great side dish or light meal. In hardly any time at all!
5 from 7 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 328 kcal

Ingredients
  

  • 1/4 cup Extra Virgin Olive Oil Divided
  • 2 cups Couscous Israeli or pearl
  • Sea Salt and Freshly Ground Black Pepper To taste
  • 2 cloves Garlic Large, finely minced
  • 1 medium Zucchini Squash Peeled and ribboned
  • 1/4 cup Fresh Basil Leaves Thinly sliced
  • 1/4 cup Pine Nuts Lightly toasted
  • 2 ounces Pecorino Romano Cheese Shaved
  • Micro Basil Optional, for garnish

Instructions
 

  • Heat 1 tablespoon olive oil in a saucepan set over medium-high heat until shimmering. Add dry couscous and a hearty pinch of salt and pepper and cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.
  • Meanwhile, heat 2 1/4 cups of water in the microwave until very hot or barely boiling (about 90 seconds at high power should do it). When couscous is toasted, stir in hot water (careful, as it will steam and sputter). Cover, reduce heat to medium-low, and simmer for 8 to 10 minutes or until water is absorbed and couscous is al dente. Transfer to a bowl and let cool.
  • When couscous is cool, toss with remaining 3 tablespoons olive oil, zucchini ribbons, sliced basil, and pine nuts. Season generously to taste with salt and pepper. Divide among serving bowls and top with shaved Pecorino and micro basil (if desired).

Nutrition

Calories: 328kcalCarbohydrates: 42gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 51mgFiber: 3gSugar: 1g
Keyword Basil, Cheese, Dinners, Easy Dinners, Olive Oil, Pasta, Pesto, Salads, Side Dishes, Simmered
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